Mom's (Not Really) Chile Verde

• 1 12 lbs boneless pork chops or 1 12 lbs pork tenderloin
• 2 large onions
• 1 (30 ounce) can stewed tomatoes, undrained
• 1 -2 jalapeno pepper, finely chopped
• 2 garlic cloves, crushed
• salt

1. Place all ingredients in a large sauce pan and bring to a boil.
2. Reduce heat to low and simmer, partially covered, until pork is falling apart, 1 1/2 to 2 hours.
3. Stir to shred pork.
4. Serve on warm tortillas with cheese and sour cream.
5. This recipe also works well in the crockpot: just cook on high uncovered for 30 minutes or so at the end to evaporate some of the juices.

pork chops, onions, tomatoes, pepper, garlic, salt

Taken from www.food.com/recipe/moms-not-really-chile-verde-139636 (may not work)